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Suggest a better descriptionRemove most of the green stalks from the leeks, leaving only a hint of green near the white portion, if it is tender. Cut lengthwise into fourths and wash very well, removing any grit that may be trapped between the rings. Dry well with paper towels. Chop to a medium dice. Over medium heat, melt 4 tbs. of butter in a skillet. When butter has completely melted & the foam begins to subside, add the chopped leek. Cook 30 minutes or until soft but not browned, stirring frequently. Add salt & pepper to taste. Transfer leeks to a food processor fitted with a steel blade. Process 4 minutes. With motor running, add cream through the feed tube & process 1 more minute. Heat remaining 2 tbs. butter in small pan & after it melts & lightly browns, pour into processor. Mix well. Adjust salt & pepper. Keep warm until serving. PETIT CAFE N.E. 55TH STREET, SEATTLE. SERVE WITH POULET A LA MOUTARDE. From the
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 255 | ||
Calories from Fat: 254 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 17.8g | 89 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 172.6mg | 6 % | |
Potassium 27.4mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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